Cold Weather Comfort Food-Slow Cooker Chicken Soup

Andy Anderson !


More cold weather goodness coming up. I wanted this to be quick… I wanted it to be easy… But most of all I wanted it to be yummy good.

Based on my houseguests going back for seconds (and thirds) I would say I met all three criteria.

This recipe has all the right “stuff” for a wonderful casual dinner, or just when you’re alone and are in the need of some serious comfort.

And, if you believe the stories… It’s also cures the common cold.

So, you ready… Let’s get into the kitchen.


★★★★★ 2 votes

4 - 6
20 Min
4 Hr
Slow Cooker Crock Pot



  • 2 lb
    leftover cooked chicken, light and dark, cut into bite-sized pieces
  • 2 clove
    garlic, finely chopped, or to taste
  • 2 stalk(s)
    celery, split in half and sliced
  • 2 medium
    carrots, sliced into half, or quarter moons
  • 1 medium
    yellow onion, half thinly sliced, half small dice
  • 1/4 tsp
    dried thyme
  • 1/4 tsp
    dried oregano
  • 1/4 tsp
    dried basil
  • 2 pinch
    cayenne pepper, or to taste
  • 7 c
    chicken stock, not broth
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste
  • 1 c
    peas, frozen variety
  • 1 medium
    lemon, just the juice
  • ·
    additional fresh herbs, such as: fresh basil and parsley for garnish (optional)

How to Make Cold Weather Comfort Food-Slow Cooker Chicken Soup


  2. Gather and prep all your ingredients.
  3. Chef’s Note: Why a slow cooker? Well, the ubiquitous slow cooker is an interesting device. It’s designed to slowly raise the temperature of the ingredients, get them to a temperature that does not support the growth of bacteria, and then slowly allow the ingredients to meld together into yummy goodness. Using a slow cooker for this recipe adds an additional essence to the typical chicken soup.
  4. Add all of the ingredients to the slow cooker, up to the chicken stock.
  5. Pour in the chicken stock.
  6. Chef’s Note: Reserve the peas, lemon juice and additional herbs for later.
  7. Stir to combine all of the ingredients.
  8. Season the stock with some salt and pepper, to taste.
  9. Cover the slow cooker and set to low.
  10. Allow the soup to cook for 4 hours.
  11. After 3 hours, uncover, add the peas, and then recover.
  12. Chef's Tip: At this point you should test the stock and add any additional seasoning.
  13. Chef’s Note: At the end of 4 hours, open the slow cooker, and add the lemon juice.
  15. Chef’s Tip: If you want to serve this with some noodles, I recommend that you cook them separately, according to package directions (al dente), place them in a bowl, and ladle the soup on top.
  16. Add the soup to some nice bowls, garnish with fresh herbs (optional), and serve with some nice crusty bread and/or fresh crackers. Enjoy.
  17. Keep the faith, and keep cooking.

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